Description
Crispy and flavorful roasted Brussels sprouts seasoned with olive oil, sea salt, and pepper, then optionally tossed with a zesty lemon Parmesan mixture for an extra burst of freshness. Perfect as a side dish for any meal, these Brussels sprouts are tender with golden-brown edges and garnished with fresh herbs and a hint of heat from red pepper flakes.
Ingredients
Scale
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
Lemon Parmesan Seasoning (Optional)
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon grated Parmesan cheese, or ¼ cup shaved Parmesan cheese
- 1 tablespoon fresh thyme leaves
Garnish
- Fresh parsley leaves
- Pinch of red pepper flakes
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Brussels Sprouts: Slice each Brussels sprout in half, place them in a bowl, and drizzle with olive oil. Season with sea salt and freshly ground black pepper, then toss everything together to coat the sprouts evenly.
- Roast the Brussels Sprouts: Spread the coated Brussels sprouts evenly on the prepared baking sheet. Roast in the preheated oven for 20 to 30 minutes, until the sprouts are tender on the inside and golden brown and crispy on the edges. The exact cook time may vary depending on the size of your sprouts.
- Toss with Lemon Parmesan Seasoning (Optional): If desired, transfer the roasted Brussels sprouts to a bowl and toss them gently with fresh lemon juice, lemon zest, grated or shaved Parmesan cheese, and fresh thyme leaves to add a bright, savory flavor.
- Garnish and Serve: Sprinkle fresh parsley leaves and a pinch of red pepper flakes over the Brussels sprouts for a fresh and slightly spicy finish. Serve immediately while warm.
Notes
- For a sharper flavor, use shaved Parmesan instead of grated.
- If you prefer a milder taste, omit the red pepper flakes.
- Ensure Brussels sprouts are cut evenly to promote uniform roasting.
- To make this dish vegan, skip the Parmesan cheese or substitute with a vegan cheese alternative.
- Roasting times may vary depending on your oven and the size of Brussels sprouts, so watch carefully to avoid burning.
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces)
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg
